Savory Smoked Sausage Black Bean Soup
This Savory Smoked Sausage Black Bean Soup is a hearty and flavorful dish that combines the rich taste of black beans with the smokiness of sausage and fresh vegetables. Originally inspired by a request in the recipes requested forum, this recipe has been enhanced for a wholesome, soul-warming meal perfect for lunch or snacks. It's an ideal choice for gatherings or family meals, delivering comfort and satisfaction in every spoonful. Serve it alongside cornbread or over white rice for a complete and nourishing experience!
6
Servings
240
Calories
18
Ingredients
Ingredients
olive oil
1/4 cup (none)
yellow onion
1/4 cup (diced)
carrot
1/4 cup (diced)
green bell pepper
1/4 cup (diced)
beef bouillon cubes
4 (none)
boiling water
1 cup (boiled)
canned black beans
1 1/2 quarts (3 pounds) (not drained)
dry sherry
2 tablespoons (none)
distilled white vinegar
1 tablespoon (none)
Worcestershire sauce
2 tablespoons (none)
sugar
1 tablespoon (none)
garlic granules
2 teaspoons (none)
salt
2 teaspoons (none)
ground black pepper
1/2 teaspoon (none)
chili powder
2 teaspoons (none)
smoked sausage
8 ounces (small diced)
cornstarch
1 tablespoon (none)
water
2 tablespoons (none)
Instructions
1
In a large stock pot, heat the olive oil over medium heat. Add the diced onion, carrot, and green bell pepper, sautéing until the vegetables are tender and fragrant, about 5-7 minutes.
2
Meanwhile, bring 1 cup of water to a rolling boil in a separate pot. Add the beef bouillon cubes and stir until fully dissolved.
3
To the sautéed vegetables, add the dissolved bouillon water, black beans (with liquid), dry sherry, white vinegar, Worcestershire sauce, sugar, garlic granules, salt, ground black pepper, chili powder, and the diced smoked sausage.
4
Stir well to combine, then bring the mixture to a gentle simmer. Allow it to cook for approximately 15 minutes, stirring occasionally.
5
Carefully scoop out 1 quart of the soup and puree it in a blender until smooth. Return the pureed soup back to the stock pot and stir to combine.
6
In a small bowl, combine the cornstarch with 2 tablespoons of water to form a slurry. Add this mixture to the soup, stirring continuously.
7
Bring the soup back to a boil for 1 minute to allow it to thicken. Reduce heat and simmer for an additional couple of minutes if desired.
8
Serve hot with cornbread, white rice, or your favorite side dish for a comforting meal.
Nutrition Information
10g
Fat
30g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Smoked Sausage Black Bean Soup?
It is a hearty and flavorful dish that combines black beans with the smoky taste of sausage and fresh vegetables, perfect for lunch or a soul-warming snack.
What are the main ingredients in this soup?
The primary ingredients include canned black beans, smoked sausage, beef bouillon, olive oil, yellow onion, carrot, and green bell pepper.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
How many calories are in a single serving?
Each serving contains 240 calories.
What type of sausage is recommended?
The recipe calls for 8 ounces of smoked sausage, diced into small pieces.
Can I make this soup vegetarian?
Yes, you can make it vegetarian by substituting the beef bouillon with vegetable broth and omitting the smoked sausage or using a plant-based alternative.
Should I drain the black beans before adding them?
No, the recipe specifies using canned black beans with their liquid (not drained) to add flavor and texture.
What is the purpose of the dry sherry?
Dry sherry is used to add depth and a subtle acidity that balances the richness of the beans and sausage.
What can I substitute for dry sherry?
You can substitute dry sherry with a dry white wine or a small amount of extra vinegar.
How long does it take to cook this soup?
The vegetables are sautéed for 5-7 minutes, followed by a 15-minute simmer, taking about 25-30 minutes total.
Why do I need to puree a portion of the soup?
Pureeing 1 quart of the soup helps create a thicker, creamier consistency while leaving some beans and sausage whole for texture.
How is the soup thickened?
The soup is thickened by pureeing a portion of it and by adding a cornstarch slurry.
What is in the cornstarch slurry?
The slurry consists of 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
Can I use chicken bouillon instead of beef?
Yes, chicken bouillon can be used as a substitute if you prefer its flavor over beef.
What vegetables are included in the base?
The base includes diced yellow onion, carrots, and green bell peppers.
Is this black bean soup spicy?
It has a mild heat from 2 teaspoons of chili powder and 1/2 teaspoon of ground black pepper.
What are the best side dishes for this soup?
It is traditionally served with cornbread or over white rice for a complete meal.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can this soup be frozen?
Yes, this soup freezes well. Store it in a freezer-safe container for up to 3 months.
How do I reheat the soup?
Reheat the soup on the stovetop over medium heat or in the microwave, stirring occasionally.
Can I use fresh garlic instead of granules?
Yes, you can substitute the 2 teaspoons of garlic granules with 2-3 cloves of minced fresh garlic.
Is this recipe gluten-free?
The core ingredients are gluten-free, but you should check the labels on your bouillon and Worcestershire sauce to be certain.
How much protein is in each serving?
Each serving provides 12 grams of protein.
What is the fat content per serving?
There are 10 grams of fat per serving.
Can I add other vegetables like celery?
Absolutely, adding diced celery to the initial sauté would complement the other vegetables well.
How much liquid do the black beans provide?
The recipe uses 1 1/2 quarts (about 3 pounds) of canned beans including their liquid.
Can I use dried black beans?
Yes, but you must soak and fully cook them before using them in this recipe since it is designed for canned beans.
What kind of vinegar is used?
The recipe calls for 1 tablespoon of distilled white vinegar.
Why is sugar added to the soup?
A small amount of sugar helps balance the acidity of the vinegar and sherry and enhances the savory notes.
What oil is best for sautéing the vegetables?
The recipe recommends using 1/4 cup of olive oil for the best flavor profile.